One-Pot Loaded Three-Bean Turkey Chili
with Cheddar Cheese, Sour Cream & Pickled Jalapeño
- Milk
For a satisfying bowl of chili, look no further. Packed with turkey and a blend of three beans (black, kidney, and pinto), this dish is a little spicy, a little smoky, and super savory. The best part? Toppings, of course! Finish each bowl with cheddar cheese, sour cream, scallions, and quick-pickled jalapeños for the ultimate bite.
Ingredients
2 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 unit
Onion
1 unit
Long Green Pepper
1 unit
Jalapeño
1 unit
Three-Bean Blend
1 unit
Lime
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Thinly slice half the jalapeño into rounds; mince remaining jalapeño. (TIP: Remove ribs and seeds for less heat.) Quarter lime. Halve, peel, and finely dice onion. Dice green pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
-
In a small microwave-safe bowl, combine jalapeño rounds, ¼ tsp sugar, juice from half the lime, and a pinch of salt (½ tsp sugar and a big pinch of salt for 4 servings). Microwave 30 seconds. Set aside to pickle, stirring occasionally.
-
Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, green pepper, scallion whites, and minced jalapeño; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.
-
Add turkey*, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
-
Stir in tomato paste until darkened in color, 30-60 seconds.
-
Stir in beans and their liquid, stock concentrates, ½ cup water (1 cup for 4 servings), salt, and pepper. Bring to a simmer and cook uncovered, stirring occasionally, until thickened, 8-10 minutes.
-
Turn off heat. Taste and season with salt and pepper.
-
Divide chili between bowls. Top with cheddar, sour cream, scallion greens, and as much pickled jalapeño (draining first) as you like. Serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many found it surprisingly mild and needed extra spices like chili powder or cumin for deeper flavor. The pickled jalapeños were a standout hit, adding great fruity heat and brightness to the dish.
- Ease of prep: Super easy one-pot meal with simple chopping and straightforward steps. Some noted it's a lot of prep work but worth the effort for the results.
- Suggestions: Add diced tomatoes or extra tomato paste for richer color and traditional chili taste. Consider doubling the pickled jalapeños and adding fresh garlic for more depth.
- Leftovers: Tastes even better the next day as flavors develop overnight. Generous portions often provide 3-4 servings, and it freezes well for future meals.
- Turkey vs beef: Turkey works surprisingly well, though some prefer switching to ground beef for richer flavor. The turkey version offers a healthier twist on traditional chili.
Reviews from our home cooks
This is my son's favorite meal!! He loved loved loved this!! It's actually very similar to me regular chili i make, with a few variations and in my son's opinion even better lol!! It is a very good chili, husband loved it well! And I had fun making it, and pickling jalapeños too which I've never done before so that was fun!! My son loved the spiciness!!
Easy to make, one pot meal. I didn't pickle the jalapeno and also i wish every recipe didn't include scallions!
The pickled jalapeños were a nice touch! I've never put bell pepper in my chili either but it was awesome. Great meal, super easy.
Overall a great chili recipe! Way too spicy in my opinion, but I will order it again if it pops up on the menu and just exclude the jalapeño. I was able to tone down the spiciness level by serving it with crackers and extra sour cream.
Had a difficult time determining which was the long green pepper and which was the jalapeno pepper but eventually figured it out. Turkey was bomb in this recipe, almost tasted like a beef chili but healthier.
Loved this chili, super fast and easy meal. I did add chili powder for taste and I would like another can of beans, but very pleased with how this turned out!
Delicious even though I missed the "mince HALF the jalapeño" and added it all to the pot. Thankfully I had a jar of pickled jalapeños on hand to save the day.
Love me some chili. Also, first time trying with the ground turkey and it was good. I think I enjoyed it better the second day. Everything was good with this recipe. I was just expecting a home cooked chili and I think the Tex mex seasoning thru off what I'm used to. Still good tho. I added raw onions too bc I love that and crackers in chili.
I have a crockpot chili recipe that I have loved for years, but this recipe is SUPER easy and delicious. Will be ordering this again!
Surprisingly, this tastes pretty good. I added 2 cloves fresh garlic bc... who makes chili without garlic?! I'm surprised it tastes good bc it has no tomato sauce, but this should fare better with heartburn prone people.
